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Cold Curried Shrimp With Cold Rice And Chutney

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Ingredients
  Shrimp 3 Pound
  Long grain rice 1 Pound
  Apples 4 Medium, peeled, cored and sliced
  Onions 2 Large, chopped
  Celery stalks 6 , chopped
  Butter 1⁄2 Cup (8 tbs)
  Flour 4 Tablespoon
  Curry powder 4 Tablespoon
  Chicken broth 4 Cup (64 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Chutney 1 Can (10 oz) (Or 1 Jar)
Directions

Boil shrimp.
Shell, devein and refrigerate.
Cook rice until fluffy and cool.
Cook apples, onions and celery in 6 tablespoons butter until soft and brown, about 10-15 minutes.
Add 2 tablespoons butter and 4 tablespoons flour mixed with curry powder.
Stir in hot chicken broth and simmer for 30 minutes.
Cool.
Place mixture in a blender a little at a time until mixture is completely liquified.
Chill.
Add cream and stir well.
Place rice on luncheon plates or dinner plates, and pile with shrimp.
Pour sauce over shrimp, reserving part for a sauce boat.
Accompany with chutney.

Recipe Summary

Cuisine: 
Asian
Method: 
Chilling
Dish: 
Curry

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